mj5580
Knows what a fatty is.
Couldn't wait for the weekend so I got a pork loin out of the freezer, thawed it out, seasoned it with Raichlen's Memphis rub and a touch of Miami Spice. Let it sit overnight. Put some Lazzari lump and K'ford in the drum, lit half a chimney of half Lazzari half K'ford and wrapped the loin in bacon while waiting for coals. Dumped coals in when ready, put the loin on the grill, set the temp on 230 and waited for dinner. Took it out when the loin was at 145, about 3 1/2 hours. The wife said it was like pork filet mignon. Which it is ...............